stevenmotocooks
@stevenmotocooks • 590,700 subscribers
Videos
honey dijon brussel sprouts! one of my absolute favorites which i learned from my sister and now i cook every holiday season. another way to make these that i didn’t mention is to simply bake or sear your brussels without seasoning other than salt, pepper, and oil, then toss it in the dressing afterwards (tastes fresher and brighter). for those of you wondering why i char my brussel sprouts so deeply, the answer is simply because they taste great like that! if you have never tried a brussel sprout or don’t like them, I can guarantee that cooked with a heavy char and lots of seasoning is the best chance of changing your mind. these are genuinely so addicting and such a perfect side for any protein, baked gives a crispier dryer result, while the pan gives you a heavily glazed but less crispy sprout. i hope you all try this recipe, it is genuinely so good (i didn’t like brussel sprouts before cooking this way) and you can easily substitute whatever ingredients you want for the marinade to suit your taste! as always feel free to comment below with any questions or message me directly :) #reels #chef #recipe #cook #cooking
stevenmotocooks154,600 views • 11 months ago
merry christmas everyone! I wanted to share how to make cornets since it is a really fun technique that takes a bit of setup, but is relatively simple once you understand the entire process. this is the first station I worked at my current restaurant Per Se and is the first bite most people see eating at either of Thomas Keller’s 3 Star restaurants The French Laundry or Per Se! (all recipes below). Some details I couldn’t fit in the video are that the batter must not be kept too hot or cold, otherwise the butter in the batter will break creating a cornet that is oily and crumbles easily. when baking the batter in the 500 degree oven it should barely have browned edges, it should be cooked just before pretty much any color begins to form. it is really important to tap the end of the cornet down otherwise a hole will form when baked and any fillings will seep out. the classic filling for the cornet is whipped creme fraiche mixed with red onion hacher, and a topping or salmon tartare made with ground salmon, ground smoked salmon, agrumata lemon oil, chives, and salt. hope you all enjoyed this video, it is always fun recreating things from work and as always feel free to comment below with any questions message me directly! happy holidays everyone, I truly appreciate you all so much :D cornet batter -yields 200 cornets- (i made 1/4 recipe for this video) 400g ap flour 128g sugar 28g salt 420g egg white (clean no yolk) 912g tempered butter (soft no lumps) red onion creme fraiche (stand mixer + whip attachment) 5g red onion hacher (extremely fine mince, rinsed) 400g creme fraiche 14g ultra-tex salmon tartare 350g ground salmon 150g smoked salmon 10g chives (finely sliced) 10g lemon oil salt TT #fyp #culinary #culinaryarts #cook #cooking #food #michelin #learn #skill #technique #tutorial #cornet #thomaskeller #thefrenchlaundry #perse #teach #tips
stevenmotocooks258,400 views • 1 year ago
learn how to make chicken fricassée with me :) hello everyone, a bit of a delay in posts because i have suddenly fallen ill (can’t really sense or taste too well right now) but i am recovering and wanted to show you how to make a super classic dish with my own spin! chicken fricassée is one of those dishes that is super decadent and rich but is perfect every once in a while and beyond that, it is a wonderful quick and easy introduction to the concept of braising. braising has a whole bunch of details that may seem overwhelming and complicated, but simply have to be explained during the process and will get you started on a whole different path of cooking. if you’re interested in seeing me make this live at @Inst. Of Culinary Education as well as get your hands on a mini cocotte from @Le Creuset , get to make your own compound butter, grt a chance at winning a signature dutch oven in Riviera, and enjoy some bites check out the event in my bio or below this caption. as always feel free to comment below with any questions or message me directly :D Event on April 10th! #chef #basics #learn #braise #easy
stevenmotocooks81,300 views • 7 months ago
this is a dish i used to make inspired by niangao (and also a twist on my sister’s recipe) every week in college because it was cheap and made so much food i could eat it for dinner and have leftovers for the next day. i know i excluded sesame oil and soy sauce because they are staples in my pantry and i don’t even think about restocking them. im sure it is also pretty unlikely you are buying a singular potato or head of garlic for your recipes, but if you wanted to make this dish it would only set you back around 10 dollars and it is so quick and easy i was able to do it in my dorm before i went to culinary school or knew anything about cooking really. i’ll put a rough recipe down below but the video shows most of it and the measurements for soy sauce and sesame oil are mostly to taste since they’re the main flavorings for the dish! if you have any questions feel free to comment below or message me directly, I actually have a few trails set up for this weekend so gonna rest up and see you in the next :D niangao recipe (untraditional): 1 chicken quarter (trimmed, diced) salt & pepper (lightly seasoned, salt mostly from soy sauce) soy sauce (a few tbsp) sesame oil (a few tbsp) 3 cloves garlic (minced) 3 bok choy heads (picked and washed) 1 potato (sliced, anyway preferred) 1/2 onion (saute slice) 1 pack rice cakes (any variety/shape) soy sauce to finish (a few tbsp to 1/2 cup) sesame oil to finish (a drizzle) optional: shaoxing cooking wine for marinade corn starch slurry to thicken #fyp #culinary #culinaryarts #culinarystudent #chef #food #cook #cooking #learn #learntocook #easy #easymeals #basics #beginner #beginnercook #recipe #teach #college #cheap
stevenmotocooks159,200 views • 2 years ago
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